Serves: 4
Total Calories: 970
Heat the oil in a medium saucepan, and cook the onion and celery over medium heat until barely softened, about 4 minutes. Add all of the remaining ingredients except the zucchini and salt. Bring the soup to a boil, then reduce the heat to medium-low, cover, and simmer 8 minutes. Add the zucchini and cook, partially covered, until the zucchini is tender, but not mushy, 6 to 8 minutes. Add salt. Serve hot.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Mixed Vegetable Soup recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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